Chocolate:

Process:

Start by softening creamed coconut so that it is spreadable. I use my dehydrator for this (bc I seem to always have it running so I just put the bowl on top and it does the job nicely), just empty the 2 boxes into a large mixing bowl and warm for 20-30 minutes.

Go ahead and put the maple syrup right in with the coconut to warm (when it’s straight out of the fridge it will cease up the mixture. Once this is warmed give it a good stir to mix the contents and then add:

Almond flour or cacao powder

Sea salt

Vanilla extract if making vanilla flavor

Now give this a good stir to incorporate, once this is well mixed go ahead and add the entire bag of shredded coconut. Mix again until well incorporated.

From here, use a small cookie scoop to scoop the mixture and place on a plate. Once they are plated pop them in the fridge for 2 hours so that they firm up and then place them in a container with a lid and keep in the fridge for several weeks, they will most definitely not last that long though because they will be eaten way before that! They are fine to leave out for several hours at room temp if you are having a party or packing for lunches.